The water that I have has an odd taste to it which carries over to my beer. I cant place the odd flavor, but I want to do something about it. I have decided to get distilled water for my next brew and see if that helps. If so, I will be getting an RO system and do water adjustments from now on. I am working my way through the Water book, but it taking some time to get through it. Anyways, I was curious if I could get some assistance with the water profile for my next brew, I would appreciate it. Here is the recipe, it is a Fullers London Porter Clone from BYO
8 lbs 4 oz Pale Ale Malt
1 lb Crystal 80L
1 lb 8 oz Brown Malt
12 oz Chocolate Malt
1.3 oz Fuggles (60 min)
.7 oz Fuggles (15 min)
London ESB Ale Yeast (Wyeast 1968)
Based on some of the profiles that I have found online for London here is my first hack at water additions:
Gypsom: 0.15 g/gal
Epsom Salt: 0.25 g/gal
Baking Soda 0.30 g/gal
Calcium Chloride 0.50 g/gal
Chalk .25 g/gal
Using Bru'n Water I get a pH of 5.4 and finished water profile of
Calcium: 71.5
Magnesium: 6.5
Sodium: 21.7
Sulfate: 47.9
Chloride: 63.8
Bicarbonate: 138.1
I know that Chalk will be hard to get into the mix, but I figured it was worth a shot.
Thanks for any help, I hope that at some point I will be able to get most of the water chemistry figured out.
8 lbs 4 oz Pale Ale Malt
1 lb Crystal 80L
1 lb 8 oz Brown Malt
12 oz Chocolate Malt
1.3 oz Fuggles (60 min)
.7 oz Fuggles (15 min)
London ESB Ale Yeast (Wyeast 1968)
Based on some of the profiles that I have found online for London here is my first hack at water additions:
Gypsom: 0.15 g/gal
Epsom Salt: 0.25 g/gal
Baking Soda 0.30 g/gal
Calcium Chloride 0.50 g/gal
Chalk .25 g/gal
Using Bru'n Water I get a pH of 5.4 and finished water profile of
Calcium: 71.5
Magnesium: 6.5
Sodium: 21.7
Sulfate: 47.9
Chloride: 63.8
Bicarbonate: 138.1
I know that Chalk will be hard to get into the mix, but I figured it was worth a shot.
Thanks for any help, I hope that at some point I will be able to get most of the water chemistry figured out.